Recipes

Don’t let the color of this soup throw you, it’s delicious. I accidentally cut my ham up a little too small which is why it is slightly pink, bigger pieces will eliminate this problem, but either way it will turn out yummy. This is a simple soup made with ham, potatoes, celery, and a touch of milk and is a perfect way to use up any leftover ham you may have around from the holiday. You can also use regular thick cut ham for this recipe. Feel free to jazz this recipe up by adding your own combination of spices – thyme, chives, or marjoram would be delicious – or by adding more veggies – corn or a dark leafy green would make a great addition. Maybe even fresh peas and carrots, if you are a ham, peas, and carrot lover.

What are you favorite ways to use leftover ham? I still have a bunch and am actually considering cooking another ham since they are on sale right now and it freezes so well.

Ham and Potato Soup
Servings: 8
Serving Size: 1 cup
Nutritional Info: 170 calories, 7.3g of fat, 16.1g carbohydrates, 1.9g dietary fiber, 9.8g of protein * 4 P+

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 4 ribs celery, diced
• 2 cloves garlic, minced
• 2 cups chopped ham
• 3 cups diced potatoes
• 1/8 cup flour
• 1 bay leaf
• 1 tsp black pepper
• 3 cups chicken broth
• 2 cups reduced fat milk
• Salt to taste

Instructions

1. Melt the butter over medium heat in a large soup pot. Add the onion, garlic, and celery and saute for about ten minutes until the onion begins to become translucent.
2. Add the ham and potatoes and stir together. Add the flour and stir to coat everything. This will help to thicken the soup.
3. Add the chicken broth, bay leaf, salt, and pepper. Bring to a boil and then simmer for 15-20 minutes until the potatoes are mostly cooked through.
4. Stir in the milk and simmer for an additional 5 minutes. Season with salt and pepper.